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Ok I get a little dramatic at times. This is just a comparison to determine if the different smokers turn out different briskets.

Let's start with the UDS. Just in case you have been living under a rock for the past 5 years, a UDS is an Ugly Drum Smoker made from a metal barrel. I cooked two briskets in the UDS with my normal rub and a minimal trim. I cooked them fat side down because in order to protect the briskets from the direct heat of the fire.

The briskets cooked at 250 degrees or there about and were taken from the smoker when and ice pick went in with no resistance. They were then wrapped in plastic wrap and foil with some beef broth and rested for several hours.

The briskets cooked in the Spicewine were given the exact same treatment.

Here are the results:

The UDS briskets had a more smokey flavor and the fat on the bottom of the slices were crisper and more flavorful. The side and the tip ends were overcooked and kind of crumbly but I had several customers tell me they liked the crispy bits.

The Spicewine briskets were more juicy and had a meatier flavor. The slices held together better and they had a kind of "cush" texture when you bit them. Comments from customers were "it's like butter" and "it just melts in your mouth".

Overall, I don't think that there was enough of a difference to make get rid of one and use the other exclusively because they both turned out darned good brisket.

"The Fat Down Method is so superior that the only way a proper comparison could be made with fat up is if the two briskets are in the EXACT same smoking apparatus yet in different counties. The Fat Up technique is so superior that any brisket next to it in the wrong position WITHIN 20 - 30 Miles will suck part of the life from the properly positioned one. This gives the false impression that they are equal. This was known for years as the "Stax Paralax Pardox," also known as the Philly Soul Syndrome."

"The Fat Down Method is no superior that the only way a proper comparison could be made with fat up is if the two briskets are in the EXACT same smoking apparatus yet in different counties. The Fat Up technique is so superior that any brisket next to it in the wrong position WITHIN 20 - 30 Miles will suck part of the life from the properly positioned one. This gives the false impression that they are equal. This was known for years as the "Stax Paralax Pardox," also known as the Philly Soul Syndrome."

More moisture/vapor retained in the Spice thus resulting in the brisket texture as described. More of a direct heat in UDS thus less moisture /vapor retained which kept the briskets texture as described. Is it not possible?